Soft and Spongy Rasgulla Recipe: A Bengali Delight

Rasgulla, a cherished dessert from Bengal, is renowned for its soft, spongy texture and sweet syrupy goodness. This milk-based delicacy has won hearts across India and beyond. Crafting perfect rasgullas at home might seem daunting, but with the right technique, it’s achievable.

Ingredients:

• 1 liter full-fat milk
• 2-3 tablespoons lemon juice or vinegar
• 1 cup refined white sugar
• 4 cups water
• 2-3 green cardamom pods
• 1/2 teaspoon rose water (optional)

Instructions:

1. Prepare the Chenna (Cottage Cheese):

   • Pour the milk into a heavy-bottomed pan and bring it to a boil.
   • Once boiling, reduce the heat and add lemon juice or vinegar gradually, stirring gently.
   • The milk will curdle, separating into chenna and whey.
   • When the whey turns clear, remove the pan from heat.
   • Strain the mixture using a muslin cloth or fine sieve, collecting the chenna.
   • Rinse the chenna under cold water to eliminate any acidic residue.
   • Squeeze out excess water and hang the cloth for 30 minutes to drain remaining moisture.

2. Knead the Chenna:

   • Transfer the drained chenna to a clean surface.
   • Knead it with the heel of your palm for about 10 minutes until smooth and soft.
   • The chenna should form a cohesive dough without cracks.

3. Shape the Rasgulla Balls:

   • Divide the chenna into equal portions, roughly the size of small lemons.
   • Roll each portion into a smooth, crack-free ball.

4. Prepare the Sugar Syrup:

   • In a large, wide-bottomed pan, combine sugar and water.
   • Add the cardamom pods for flavor.
   • Bring the mixture to a boil, ensuring the sugar dissolves completely.

5. Cook the Rasgullas:

   • Gently place the chenna balls into the boiling sugar syrup.
   • Ensure there’s enough space for the rasgullas to expand during cooking.
   • Cover the pan and cook on medium heat for 15 minutes.
   • The rasgullas will puff up, doubling in size.
   • After 15 minutes, remove the pan from heat and let it cool slightly.

6. Flavor and Serve:

   • Once cooled, you can add rose water to the syrup for an aromatic touch.
   • Refrigerate the rasgullas for a few hours before serving chilled.

Tips for Perfect Rasgullas:

• Always use full-fat milk for richer chenna.
• Ensure the chenna is neither too wet nor too dry; it should feel slightly moist.
• Kneading is crucial.
• Maintain consistent medium heat while cooking to ensure even puffing.

By following this method, you can enjoy soft, spongy rasgullas that rival those from traditional Bengali sweet shops. Delight your family and friends with this homemade treat, perfect for festive occasions or as a sweet indulgence anytime.